1 cup whole fresh cranberries, pour boiling water over them and let sit for 5 minutes.

Dry ingredients:
1 1/4 cup flax seed meal
1 tsp baking powder
2 tbls pumpkin pie spice
1/2 tsp salt
1/2 cup xylitol (i would have greatly preferred Splenda, but didn't have it in the cupboard)

Wet ingredients:
4 large eggs
1/4 cup olive oil
1/2 cup sugar free syrup (used Torani Irish Cream, but choose your fave)
1 tbls vanilla

Directions
Pre heat oven to 350 and grease a muffin tin.
Mix wet ingredients and dry ingredients seperatly and then combine, let mixture stand for about 10 minutes to thicken.
Stir in drained cranberries.
Fill each muffin cup up about 3/4 full.
Bake for about 15-17 minutes
Makes 12 muffins

Nutritional Info (approx)
Calories: 105
Fat: 9
Protein: 4
Carbs: 6
Fibre: 4
Net Carbs: 2